30 Minute Creamy Mushroom Carbonara

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 box
(6.75 oz)

Whole Wheat Thin Spaghetti

2 cloves

Garlic , minced

115 g

Shiitake Mushrooms , sliced

115 g

Button Mushrooms , sliced

15 mL

Olive Oil

2

Eggs , separated

yolk only

15 mL

Heavy Cream

10 g

Grated Parmesan Cheese

3 g

Finely Chopped Fresh Parsley

Cooking Instructions

HIDE IMAGES

Step 1

Begin by boiling Whole Wheat Thin Spaghetti (1/2 box) in salted water until al-dente per package's instructions. When pasta is done cooking, make sure to reserve 1/4 cup of starchy pasta water for the sauce.

Step 2

Slice the Shiitake Mushrooms (115 g) and Button Mushrooms (115 g) .

Step 3

In a medium saucepan heat Olive Oil (15 mL) and sauté shiitake and button mushrooms until tender for 3 minutes. Add Garlic (2 cloves) and cook for 1 minute. Take off heat and set the pan aside.

Step 4

Place pasta back in the pan and add in yolks of the Eggs (2) , 1 yolk at a time, stirring slowly.

Step 5

Add Heavy Cream (15 mL) and pasta water to the eggy pasta. Sprinkle Parmesan Cheese (10 g) and stir until combined and thickened. Season with salt and pepper to taste.

Step 6

Sprinkle each plate with Fresh Parsley (3 g) and serve.